Sunday, December 2, 2012

Chicken Biryani

Chicken biryani is the queen of all biryani's. A rich rice dish prepared by using spices and of course chicken too. It is a favourite of my family, especially my husband loves chicken  biryani :))
Biryani is a perfect dish for entertaining a crowd and  for the  holiday season....

Ingredients: You will need
4 cups basmati (long grain ) rice
4 medium sized onions grated 
5 tbsp oil
3 to 4 cloves
1 tsp cumin seeds
1 cinnamon stick
2 tsp fresh garlic
2 tsp freshly grated ginger
2 tsp freshly chopped green chillies
2 medium sized tomatoes pureed
2 tsp salt
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
4 to 5 cardamom
4 lb chicken thighs medium sized
1 cup water
2 bay leaves
1/4 cup freshly chopped coriander leaves
1/4 cup freshly cut mint leaves
8 to 10 saffron strands
1/4 cup milk
2 medium onion sliced thinly
3 tbsp oil
Yoghurt Marinade
1 cup plain yoghurt
1 tsp ginger garlic paste
1 tbsp garam masala
1 tsp freshly lemon juice
1 tsp salt
1 tsp red chilli powder

Chicken Biryani 

1. Wash and boil the rice for 10 to 12 minutes, drain and keep aside.
2. Wash and clean the chicken thighs, and add to the Yoghurt marinade and keep for about 30 minutes.
3. In a medium size bowl, mix yoghurt along with the other marinade ingredients and add the chicken.Keep aside.
4.Heat oil in a heavy bottomed pan, add cumin seeds, bay leaves,cloves,cinnamon stick and add the grated onions. Stir till golden brown,add in the pureed tomatoes,ginger,garlic and green chillies and continue cooking till oil appears on the sides of the pan.Add the spices and the marinated chicken. Stir together for about 10 minutes,allowing the chicken to mix well with the onion and tomatoes. Add 1/2 cup water and boil covered for 10 to 12 minutes till chicken is cooked in the  curry. Keep the chicken curry aside.
5. In a separate wok fry the thinly sliced onions.Add cardamom  and bay leaves. Fry the onions till they are brown and crisp. Drain over  paper towel and keep aside.
6. Microwave the 1/4 cup milk for a few seconds,add the saffron strands.
7.To start layering ,first place a layer of cooked rice in  a deep baking tray .Add a few sprinkles of saffron milk,then add a layer of the chicken curry.Next add a layer of fried onions,followed by again a rice layer,add mint leaves too , repeat these layers. Cover the baking dish with silver foil and put in the oven to bake at 350 F for about 20 to 30 minutes.
Baking  the Biryani 

Chicken Biryani

Optional:You could boil 2 eggs till hard boiled, peel the shell and slice thinly to decorate over prepared biryani, garnish with freshly chopped coriander ,fried onions, cashews and mint leaves.


  1. What a yummy and lovely chicken biryani it is! Love the pictures, really! :) Will surely try this recipe. But is it okay to add more turmeric powder? I want it spicier. :)

  2. Hi u have a nice blog. U can visit my blog and give ur valuable comments.

  3. Yummy and spicy biryani. First time in your blog am following u .Glad if u follow me back.

  4. Hi
    Thanks for dropping into my blog and letting me know bout ur event. I have posted one entry.Hope you like it. Happy to follow you.

    1. Thanks for your entry to the December event,cooking with garlic or turmeric or both.I too am happy to follow your blog:)Do send some more entries :))

  5. woo soo tempting, thank you for visiting my blog :)

  6. That looks yummy..drooling here!!!

  7. love chicken biryani.. drooling here. first time her... happy to follow u

  8. looks great...sure it is delicious!
    I am your new follower...Would love if you visit my blog…
    Have a great day!
    event :Cook like a Celebrity Chef

  9. You eat as many times biryani still one dish never get bored of right.

    Looks divine dear.

    Following you

  10. You have a nice collection of recipes, thnaks for following me , glad to follow you too..........

  11. Thanks for liking my blog:))I am already a member of Petit chef and do visit it often. Thanks again for dropping by and do visit again :))


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